Sunday, April 29, 2012

Curried Chicken Salad

Back in November of 2010 I blogged about Curried Chicken Salad and I feel like its time to revisit the subject as I've tweaked the recipe a bit and this is the perfect time of year to enjoy it. I cheffed a cocktail party last week where I served it in bright purple belgian endive leaves with baby pea shoots for the garnish.

 At home, I love it between two slices of 9 grain wheat or squaw bread with butter lettuce and sprouts. If I'm feeling indulgent, sometimes I'll add fresh mozzarella or burrata too.  I usually make it the night before I want to enjoy it because it tastes better after sitting in the fridge for at least 24 hours so that all of the flavors can come together and marinate a bit. 

Curried Chicken Salad

4 chicken breasts, cooked, chilled, and chopped 
1/2 c dried currants (dates will work in a pinch too)
1/2 c raw almonds, chopped
3/4 c celery, chopped 
1/3 c scallions, chopped
1/2 c red grapes, chopped 
3/4 c mayo or greek yogurt (or half/half)
1/3 c mango chutney (i love major grey's)
3 T curry powder (Morton & Bassett is my fav)
kosher salt, to taste
cracked pepper, to taste 

1. Roast chicken breasts, remove skin, chill fully, and then chop into small pieces
2. Chop up the almonds, celery, grapes, and scallions. Useful Tip: peel the outside of your celery stalks with a veggie peeler (the same way you peel a carrot) to rid the stalks of those stringy bits on the exterior before you chop them.
2. Add all ingredients into a bowl and mix thoroughly until combined.
3. Remember, the recipe is just a guide, if you love celery feel free to add more celery or less scallions or even try other ingredients. Season it to your liking. Add more chutney or mayo if desired. Let mixture sit for at least an hour in the fridge (the longer the better) so that all of the flavors can combine. 

Note: For all the vegetarians out there (like my sister, Shesh) you can substitute firm tofu for the chicken breasts and it would be just as awesome. 

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